Zion Modern Kitchen Opens in Christiansted


St. Croix residents are celebrating the opening of Zion Modern Kitchen on King Street in Christiansted, which occupies the space held for many years by Kendrick’s (now at The Buccaneer Hotel).  The restaurant is now officially open Tuesdays through Sundays from 5:00 to 10:30 p.m.


Proprietor and Executive Chef Michael Ross was born and raised on St. Croix.  His family is full of local restaurateurs.  His Father Charlie Ross owned Casa Loco Bar in Christiansted, his Grandmother Betty Ross owned The Family Tree, and Uncle Peter Ross had The Garden.

While working for Dave And Jane Kendrick from 2004 to 2009, Ross found his passion for food.  He also worked at The Terrace Restaurant on St. John, where Erica Minor was his culinary mentor.

Ross attended culinary school in San Francisco.  He learned there that “sourcing fresh, local foods and making things from scratch makes all the difference.”  He is the son of Proprietor Charlie Ross and Jewelry Designer Jacqueline Holt.

Also involved with Zion Modern Kitchen are Katherine and Frank Pugliese.  They have built a strong culinary reputation on-island, starting some of St. Croix’s favorite restaurants like Bacchus and eat @ cane bay.  Katherine is also a co-founder of the St. Croix Food & Wine Experience, an annual benefit for The St. Croix Foundation, which is on Forbes Travel list of top ten international food and wine festivals.


According to the restaurant’s Facebook page, Zion Modern Kitchen fuses old and new.  Combining a seasoned chef with a newer one, fusing classic recipes with fresh ideas.  They are carefully sourcing as much as possible on-island, from organic produce to locally-caught seafood.  The restaurant’s mantra emphasizes the social aspect of food and “good eating as one of life’s great pleasures.”


The eclectic menu has something for everyone, but is based around Caribbean seafood:

  • Appetizers include a mixed seafood offering including fried lobster. Other featured starters are poke tuna and curried calamari.
  • Soups and salads are centered on local produce. A seafood bisque is offered along with an STX farmer’s salad.  Several items feature local honey, bacon cured in-house or Zion’s signature ricotta cheese.
  • Fresh pastas made in-house daily include ravioli and lasagna.
  • Entrees offer variety including steak, chicken, duck, pork, fresh fish, or lobster. Each comes with a savory sauce like Cruzan Rum Maple Demi-Glace, and a tempting side like creamy parmesan risotto.
  • Desserts are completely original and range from a local passion fruit offering, to a mason jar of chocolate mousse paired with chantilly crème.

Dying to try Zion Modern Kitchen?  Download our free guide the 10 Best Reasons for Living on St. Croix.